Andes Mint Cookies

I got this recipe last year from a friend who got it from a friend. They remind me of Thin Mints.

3/4 cup butter
1 1/2 cup brown sugar
2 eggs
2 TBSP water
2 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
2 cups choc chips
2 boxes Andes mints (or use bag of Andes mint chips or choc/peanut butter chips)

Melt butter in saucepan on low (or microwave)and add sugar, water and choc chips. Heat and stir just until chocolate is melted. Put in large mixing bowl and cool for about 10 minutes. Add eggs and dry ingredients. Chill for at least 1 hour. Roll into balls and bake at 350 degrees for about 9-10 minutes. After removing from oven place an Andes mint (or several of the andes chips) on each warm cookie. Smear gently with end of spoon or butter knife once melted to gloss cookie. Freezer friendly.

Variations:
Top the cookies with choc/peanut butter chips instead of Andes mints- Submitted by my Hillary Hess.